Spring Veal And Pea Pie – a delicious recipe with veal, boiling water, onion, olive oil, butter, potatoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mince the veal.
2
Dissolve the bouillon cube in 15 centiliters of boiling water.
3
Peel and chop the onion.
4
Heat the olive oil and butter in a skillet, then saute the onion.
5
Add the minced meat and broth and simmer for 20 minutes while stirring. There should be residual liquid.
6
Peel the potatoes and cook them for 20 minutes in salted boiling water.
7
Separately, cook the peas in boiling, salted water.
8
Drain the peas, and mash them with a little cooking water.
9
Drain the potatoes and add the cream and peas to the potatoes. Stir and mash coarsely.
10
Preheat oven to 350F.
11
Butter a baking dish.
12
Put the meat in the dish, cover with the mashed potatoes and scatter some nuts on top.
13
Bake for 20 minutes.
14
Serve hot with a salad and hazelnut oil vinaigrette.
422
kcal
Calories
10
g
Fat
61
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 3/4 pounds minced veal, 1 beef bouillon cube, boiling water 15 cl., 1 onion, and more.
Yes, Spring Veal And Pea Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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